242 MISCELLANEOUS FARM SUBJECTS 



rieties ; second, the Southern or Mediterranean ; and, third, the mis- 

 cellaneous varieties, which have come from more widely separated 

 localities. In some respects all the durum wheats have properties 

 in common. The kernels are somewhat larger than those of the 

 common wheats, but as compared with one another a considerable 

 variation in size and color is plainly observable. All the durums 

 have an extremely hard kernel of a flinty or horny texture, some- 

 times appearing as if faintly translucent. In color the different 

 varieties vary from a comparatively dark shade to a light yellow. But 

 in regard to both hardness and color, the different varieties show 

 marked variations among themselves. As a rule, the Russian sorts 

 are harder and more nearly translucent. Both the Velvet Don and 

 the Black Don have dark-colored kernels, while the Kubanka and 

 the Gharnovkas have a lighter color. The Yellow Gharnovka is of 

 a yellowish tinge, as its name indicates. The chaff and beards of 

 most of the macaroni wheats are white, but in the Black Don both 

 are black, while the Velvet Don has white chaff and black beards. 



The Protein Content of Macaroni Wheat. One of the first 

 questions to arise in introducing the new wheat is, Can a variety or 

 varieties of macaroni wheat be found that will preserve all essential 

 characteristics in their new home? It must be remembered that it 

 is a violent change of habitat to carry seed grown in the Azov dis- 

 tricts of Russia half way round the globe and sow it at some point 

 in the Great Plains extending from North Dakota to Texas. The 

 peculiar property of macaroni wheat which makes it valuable for 

 its distinctive uses is its protein or gluten content. If, then, these 

 new wheats can be grown in the semiarid region for a series of years 

 without suffering a diminution of protein, it is safe to infer that the 

 transplantation may be successfully made. 



A practical lesson should be orawn from the work already ac- 

 complished. Farmers should grow only the very best of these for- 

 eign wheats. The poor and medium ones offer no advantages. We 

 are at the very beginning of a new industry, and it is important that 

 we start right. Another warning also should be given at this stage : 

 When pure seed of the best variety has been obtained the utmost care 

 should be taken to keep it pure and free from bread wheats. Any 

 admixture will lower the value of the products, and consequently 

 lower the price of the grain. 



Uses of Macaroni Wheat. Macaroni wheat has many uses 

 which will render it acceptable and valuable in American dietaries. 

 In fact, it is deserving of a much more extended use than it enjoys 

 at the present time ; and no doubt when the manufactured products 

 are to be had fresh and at a reasonable cost their consumption will 

 increase enormously. 



The first and most obvious use of macaroni wheat is in the 

 manufacture of macaroni, vermicelli, and other forms of edible 

 pastes. At the present time this country is importing these products 

 largely. Three years ago not a single factory in the United States 

 was making macaroni from macaroni wheat. All that was made in 

 this country was of an inferior quality and was sold as such on 



